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New Customers get 1-cent Shipping* with code DECNEW29

*New customers only. One-time use per customer. Order must be placed by 12/15/2017. Applies to standard shipping only. Order must be at least $29 excluding shipping and tax. Expedited shipping options may require an additional charge. Not applicable to Hawaii and Alaska orders. A standard shipping charge will appear at checkout but the promo code will credit an amount back so that you pay 1 cent for shipping. Promotion does not apply to corporate orders. Not valid on Bordeaux Futures.

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Yellow Tail Shiraz 2004

Syrah/Shiraz from Australia
    0% ABV
    Ships Tue, Dec 19
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    Currently Unavailable $8.99
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    Winemaker Notes

    A rich colour and deep hue introduces your nose to a ripe and rich flavour. A cracked pepper and spice nose is blended with vanilla and fruit ripeness. The vanilla softness on the nose takes you into a ripe palate crammed with weight and soft, sweet oak length.

    Critical Acclaim

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    Yellow Tail

    Yellow Tail

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    Yellow Tail, , Australia
    Yellow Tail
    It all began way back in 1820s when the first Casellas began crafting wine in Italy. Over a century later, in 1951, Filippo Casella and his wife Maria decided to leave their homeland to pursue their hopes and dreams of a better life in Australia. Recognizing the potential of his new surroundings, Filippo purchased a farm in the small town of Yenda, New South Wales, and did what came naturally. He began selling grapes to local wineries, and by 1969 decided it was time to put his own winemaking skills to use and the Casella winery was born.

    Filippo's son, John, entered the family business in 1994 and embarked on an ambitious expansion to build a new winery with a vision of blending old world heritage with new world technology. Today, Casella Wines, including Yellow Tail, is run by Filippo's three sons - John, Managing Director and Winemaker; Joe, Australian Sales Director; and Marcello, Director and Vineyard Manager. Filippo's grandchildren - Phillip and Rachelle - are the sixth generation to join the business.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    ULL50773_2004 Item# 79228

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